Felchlin Swiss Couverture — Premium Single-Origin
Felchlin is one of Switzerland's most respected chocolate makers, producing couvertures from carefully sourced cacao with a focus on flavour complexity and precision.
Felchlin Maracaibo Clasificado 65% Dark — AED 351.75 The standout in the range for serious pastry work. Maracaibo cacao from Venezuela is one of the most prized origins in the world — complex, fruity, with a long finish. Use this when chocolate is the main event: a dark chocolate tart, a ganache where every nuance matters, a plated dessert where the chocolate needs to carry the plate.
Felchlin Sao Palme 60% Dark — AED 199.50 A more accessible entry into the Felchlin range without compromising on quality. Well-balanced dark chocolate with good depth — excellent for everyday ganaches, mousses and cake batters where you want professional results without the premium price of a single-origin bar.
Felchlin Ambra 38% Milk — AED 246.75 A milk couverture with genuine character — more cocoa presence than most milk chocolates, balanced against the characteristic creaminess. Perfect for milk chocolate ganaches, pralines and any application where you want milk chocolate that doesn't taste watered down.
Felchlin Edelweiss 36% White — AED 278.25 One of the better white couvertures available in the UAE. Clean dairy character, good fluidity when melted, and a flavour that goes well beyond generic sweetness. Use it for white chocolate ganache, white chocolate mousse and any application where white chocolate quality is visible in the finished product.
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Veliche Belgian Couverture — Professional Workhorse
Veliche is produced by Cargill and represents the professional standard for Belgian couverture — consistent, reliable and priced for volume production.
Veliche Temptation 64% Dark — AED 572.25 / 5kg A strong, well-structured dark couverture at 64% — intense enough for professional pastry applications without being overpowering. The go-to for ganaches, tart shells and chocolate sauces where consistency batch after batch is the priority.
Veliche Emotion 58% Dark — AED 504.00 / 5kg Slightly lower cocoa content than the Temptation, with a rounder, more accessible flavour profile. Excellent for chocolate cakes, brownies and applications where you want dark chocolate presence without sharpness.
Veliche Intense 35% Milk — AED 478.80 / 5kg A reliable milk couverture for production kitchens. Consistent milk chocolate character, good meltability and solid performance across a wide range of pastry applications.
Veliche Obsession 30% White — AED 462.00 / 5kg A practical white couverture for volume use — ganaches, coatings, and flavoured cream applications where white chocolate is an ingredient rather than the focus.
Belgian Gourmet — Quality Belgian Couverture in Coin Format
Belgian Gourmet couverture comes in convenient coin format — easy to weigh, quick to melt, and no need to chop blocks. A strong choice for home bakers and smaller operations who want genuine Belgian couverture at an accessible price point.
Belgian Dark Chocolate Coins 53% 5kg — AED 420.00 A well-balanced dark couverture at 53% — enough cocoa intensity for everyday baking without the sharpness of higher-percentage bars. Ideal for chocolate cakes, ganaches and brownie batters where you want a crowd-pleasing dark chocolate flavour.
Belgian Milk Chocolate Coins 35% 5kg — AED 462.00 A smooth Belgian milk couverture in coin format — sweet, creamy and easy to work with. Use it for milk chocolate ganaches, cream fillings, chocolate bark and any recipe where milk chocolate is the primary flavour.
Belgian White Chocolate Coins 5kg — AED 362.25 A clean, workable white couverture in coin format — easy to melt and consistent in performance. Use it for white chocolate ganache, cream-based fillings and any application where white chocolate is a primary ingredient.
Royal Steensma Compound Chocolate — For Coating and Glazing
When tempering isn't practical and volume is the priority, compound chocolate is the professional answer. Royal Steensma compound chocolate is designed for coating, dipping and decorating applications — no tempering required, stable at room temperature and consistent across large batches.
Royal Steensma Chocolate Compound Dark 5kg — AED 136.50 The everyday coating chocolate for bakeries and home bakers who need reliable dark chocolate coverage without the complexity of couverture. Use it for coating cakes, dipping biscuits, decorating and any application where a dark chocolate finish is needed at volume.
Royal Steensma Chocolate Compound White 5kg — AED 131.25 White compound chocolate for coating and decorating — no tempering needed, sets cleanly and holds well at room temperature. Useful for creating contrast on decorated cakes, drip cakes and moulded decorations.
Which Chocolate for Which Application?
Chocolate ganache for tarts and truffles: A dark couverture in the 60–70% range gives the best structure and flavour depth. Both Felchlin and Veliche offer excellent options in this range — the choice comes down to origin preference and whether you want a Swiss single-origin character or consistent Belgian profile. Browse the full couverture collection to find the right fit.
Chocolate mousse: A 58–64% dark couverture strikes the best balance between intensity and lightness in an aerated texture. Any of the dark couvertures in our range in this percentage band will perform well.
Chocolate cake and brownie batters: This is where all three couverture brands shine equally — Felchlin, Veliche and Belgian Gourmet all deliver consistent results in baked applications. The difference in origin and processing becomes more perceptible in uncooked applications like ganache, so use the percentage that suits your recipe's sweetness level.
Milk chocolate ganache and pralines: Any milk couverture in the 35–38% range works well here. The key variable is whether you want a more pronounced cocoa note — lean towards the higher end of that range — or a sweeter, creamier result at the lower end.
White chocolate applications: All white couvertures in our range work for ganache, mousse and cream-based fillings. Quality white chocolate should taste of clean dairy, not just sugar — all the white couvertures we carry meet that standard.
High-volume coating and glazing: Royal Steensma Compound Chocolate — dark or white — is the practical choice here. No tempering required, stable at room temperature, and consistent across large batches.
Hot chocolate and drinking chocolate: Use Felchlin Cocoa Powder or Veliche High Fat Dutch Cocoa Powder rather than melted chocolate — cocoa powder dissolves better and gives a cleaner, more intense chocolate drink.
Tempering: Do You Need To?
For moulded chocolates, coated truffles and anything where you want a glossy, snappy finish — yes, tempering is necessary for couverture. For compound chocolate — no tempering needed at all, which is why it's the practical choice for high-volume coating.
For ganaches, mousses and cake batters — no tempering needed regardless of which chocolate you use.
Quick reference tempering temperatures for couverture:
- Dark (58–70%): Melt to 50–55°C, cool to 28–29°C, work at 31–32°C
- Milk (35–38%): Melt to 45–50°C, cool to 27–28°C, work at 29–30°C
- White (30–36%): Melt to 40–45°C, cool to 26–27°C, work at 28–29°C
Where to Buy Baking Chocolate in UAE
All the chocolates in this guide are available at Masterbaker Studio — delivered next day to Dubai and Sharjah on orders placed before 3PM, with free delivery on orders above AED 300.
Browse the full couverture collection or compound chocolate collection.